The sickies are spreading through my house so I think it’s time I share my old fashioned, immune boosting Instant Pot Chicken Noodle Soup recipe! It’s super easy to make and it really does help calm the upset tummy and warm a healthy belly too!
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Old Fashioned Instant Pot Chicken Noodle Soup Recipe
Loaded up with immune boosting garlic, homemade stock, and leftover meat, this soup is just like grandma used to make! The only difference is, she didn’t have an amazing Instant Pot to make it in! While you can make this on the stove top or the slow cooker too, it’s really easy to make in the IP. And don’t worry, if you don’t have homemade stock or leftover meat, you can still make this recipe! See the recipe variations at the end of the post.
Here’s the Instant Pot Chicken Noodle Soup Recipe
There are a few different ways to make this soup. My favorite method is included in the recipe below. The one caveat with making the recipe in the manner specified below is that you need to be ready to eat it immediately after a quick release from the Instant Pot. Otherwise, the noodles will get mushy and gross. Ask me how I know this. 😉
- 1 TBS avocado oil
- 1 onion, chopped fine
- 3 large garlic cloves, minced
- 1 tsp fresh thyme minced, or 1/4 tsp dried
- 8 cups chicken stock, homemade if possible
- 4 carrots, peeled and sliced 1/2" thick
- 2 celery ribs, sliced 1/2" thick
- 1 TBS tamari sauce
- 3 cups cooked chicken, cut into bite sized pieces
- 2 2/3 cups dried wide egg noddles (4 ounces)
- 1/4 cup fresh parsley, minced
- Salt and pepper to taste
- 1 TBS rotisserie chicken spice rub mix, optional
- Heat oil in the Instant Pot using the Saute button. Add onion and cook until softened, about 5 minutes. Then add the garlic and thyme and cook about 30 seconds more.
- Add stock, carrots, celery, and tamari sauce, scraping up any browned bits off the bottom of the instant pot.
- Add the cooked chicken and the noodles and lock the lid. Cook on manual pressure for 4 minutes.
- Use a quick release and carefully open the Instant Pot.
- Stir in parsley, add salt and pepper to taste and rotisserie chicken spice rub mix if desired.
- Serve immediately and enjoy.
Serving Size:1 cup each
Amount Per Serving: Calories: 1734 Total Fat: 49g Saturated Fat: 11g Cholesterol: 353mg Sodium: 8167mg Carbohydrates: 103g Sugar: 63g Protein: 208g
Variations on this Instant Pot Chicken Noodle Soup Recipe
- If you’re not going to be ready to eat after a quick release, add the noodles AFTER the broth and veggies are finished cooking. Turn off the IP, then back on saute, let the soup come to a boil. Finally, add noodles right in the instant pot with the lid off. Again, be prepared to eat as soon as the noodles are finished cooking.
- You can also cook the noodles completely separately and add them to the cooked broth separately to keep them from getting mushy.
- Finally, if you don’t have cooked chicken or homemade broth, use 8 cups water and a whole chicken (4 pounds). Instead of cooking under high pressure for 4 minutes, cook the chicken with the veggies for under high pressure for 20 minutes. Use a quick release and remove the chicken. Debone and shred the meat after it’s cooled to touch. Then cute it into bite sized pieces. You’ll need to follow note number 1 here for cooking the noodles AFTER the meat if finished.
- If you aren’t making this for a sensitive stomach, add extra flavor by also including 1 TBS homemade Rotisserie chicken spice rub mix!
If you like this recipe, you might like these too
Moroccan Stuffed Bell Peppers with quinoa and turmeric from Little Family Adventure
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